This isn't meant to be "the perfect sourdough focaccia" - it's "good enough" for when you're short on time and just want some sourdough focaccia asap.

ingredients

• 100g sourdough starter or discard (I just feed my starter 1:1 without discarding, then pour 100g into a deli container to keep on the counter for use)

• 500g all-purpose flour

• 10g kosher salt

• 350g water

• seasonings

• olive oil

steps

1. After feeding your sourdough starter, let it sit on the counter for 1-2 hours.

2. In a large mixing bowl or using a stand mixer, add flour and salt. Mix well, then add water until all is combined and there are no flour clumps.

3. Add in the sourdough starter and mix until fully combined. It should be a wet sticky dough.

4. Cover bowl with plastic wrap and let rest for 15-30 minutes.

5. Lightly drizzle a rimmed baking tray (I used a 9"x13" brownie pan) with some olive oil.

6. Scooping out the dough onto a clean surface, give it one or two stretch and folds and shape into a round ball similar to the beginning steps of shaping a sourdough loaf after bulk fermentation.

7. Place the dough into the oiled baking tray and rub a small amount of olive oil onto the top of the dough. Cover with plastic wrap and let rise for 3-4 hours. It'll relax and spread out a bit during this time too.

8. Preheat the oven to 425F.

9. Gently dimple the dough by pressing your fingers into the dough to form the focaccia. Push and stretch it out to fill the baking tray as much as possible.

10. Top with seasonings of choice and some flaky salt. Drizzle with some more olive oil.

11. Bake for 25-30 minutes or until golden brown. Let cool before cutting and serving. Enjoy!